Read and review

Maple, Pecan and Banana Rice Pudding

Preparation

Pour 1 cup Silk into blender with maple syrup, cinnamon and salt, processing on low speed for about 5 seconds, until well combined. Add 1 1/2 cups cooked rice and process on medium-low for 5 to 10 seconds, until creamy but rustic.

NOTE: If you’re using a high-speed blender, be careful to avoid over-blending. You don’t want a completely smooth blend or the pudding will be goopy. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it will thicken and be difficult to blend.

In a saucepan over medium-low heat, pour in the remaining 1 cup of Silk. Add blended rice mixture and remaining cooked rice, stirring for 6 -8 minutes until mixture thickens to desired consistency.

NOTE: I take my rice pudding off the heat as soon as the liquid has been absorbed and the pudding is still loose. It will thicken further if left to sit.

Stir in the sliced bananas and the pecans.

Serve topped with a small drizzle of maple syrup, chopped pecans, and a sprinkle of cinnamon.